Ingredients:
1 bunch of peeled beets
2 lbs of meat (optional)
Marrow bones (optional)
6 tablespoons lemon lemon juice
4 onions
2 quarts of water
2 tablespoons of sugar
Directions:
After grating or dicing, place in large pot of water on simmer and place meat, bones and onions for 45 minutes.
Add the rest of the ingredients and be sure to add salt for flavor. Cook for another 30 minutes.
Ready for serving.
Sources:
Foods not involving meat has a special place in my heart since I used to be a vegetarian. Some of the greatest and unique cuisine is vegetarian or vegan in origin. India along with much of Asia has a strong history when it comes vegetarian and meals since many diets in that region has been rooted in hundreds and even thousands of years in cultural and religious practices. In Hindu tradition the cow is considered sacred, Muslims do not eat pork and Jains and Buddhists reject all forms of slaughtered animals. I chose this recipe since I love stir fry and eggplant is one of my favorite veggies.
Ingredients:
1 diced eggplant
1 teaspoon of salt
3 tablespoons of water
1/4 teaspoon of cayenne pepper
2 cups of chopped broccoli
2 cloves of minced garlic
1/4 teaspoon of paprika
1/4 of asafetida (optional)
2 tablespoons of olive oil
Directions: Sautee the broccoli and eggplant for 3-5 minutes in olive oil high.
Add all of your spices and stir in well.
Reduce to medium low. Add water and cover. Cook for 5-7 minutes or until broccoli is tender.
Serve with your favorite sides, veggies or main course meals.
Sources:
http://vegetarian.about.com/od/stirfries/r/eggplantstirfry.htm
Soup has been around since ancient times. It was easily digestible and made a great meal for the disabled and the elderly. Soup has also been convenient in the form of military rations and canned pantry items in the last two centuries. Onions in particular have traditionally been a food of the working and poorer classes. It was easy to grow and onions could be cooked in various methods. French onion soup since the mid-seventeenth century would have began with thin-sliced onions which were soaked in butter and thrown in a pot or kettle of hot water, bread and capers. It became French onion soup since the French were known to perfect the onion soup, especially in Lyon. Gradually over the years, French onion soup became an upper class delicacy. French onion soup in the nineteenth and early twentieth century received an upgrade with various ingredients such as salt, pepper and grated cheese. Sure you could go to the store and get French onion soup in a packet or can, but it would be far more rewarding and tastier to make it from scratch. The French Onion soups of the last two centuries sounds tasty so here is a good recipe. There are many ways to make French onion soup, but I chose this particular one because it combines some of the original ingredients of the past along with simple ingredients you may already have in your kitchen
Ingredients:
six yellow onions
1.5 vegetable, chicken or beef stock
butter
green onion
Worcestershire sauce
rye bread
mozzarella cheese
Directions:
Melt the butter in your pet and allow onions to simmer light brown.
Chop the onions
Add in stock and as much water you desire.
Add Worcestershire sauce and remember to taste as you pour for the right flavor.
Simmer on low for 30 minutes.
pre-heat oven on 400F
Take slices of rye bread, sprinkle heavily mozzarella cheese until bread is covered on oven proof bowls. Stick in the oven for 10-15 minutes or take out when cheese is melted.
When the soup is ready, pour into the soup bowls and sprinkle some green onion on top for extra onion flavor.
Sources:
http://www.frenchonionsoups.com/French-Onion-Soup-Articles/french-onion-soup-history.php#.T-qNDLWe7Kc
